Smoked Whitefish Pate Recipes

SMOKED WHITEFISH DIP

Steps:

• Remove the bones from the fish and flake into large pieces. Set aside.
• Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
• Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

SMOKED FISH PATE

Steps:

• Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks.

SMOKED WHITEFISH DIP

Steps:

• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• In a large bowl, add the cream cheese and mayonnaise and stir together until smooth. Add the dill, scallions, lemon zest, lemon juice, onion, salt and pepper and stir together until thoroughly combined. Add the fish and fold in, making sure to keep big chunks intact. Pour the dip into a 1-quart cast-iron skillet or baking dish. Top with the crushed rye toast chips and everything-bagel seasoning. Bake until golden and bubbling, 15 to 20 minutes. Garnish with dill and serve hot with Bagel Chips.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Drizzle the olive oil on a rimmed baking sheet. Using a pastry brush, liberally oil the baking sheet in an even layer.
• Add the bagel slices and coat both sides with olive oil, adding more as needed. Sprinkle with salt. Bake until toasted, 10 to 12 minutes. Flip the bagels and continue to toast on the other side until golden brown and crispy, another 10 to 12 minutes. Cool on the pan (to retain a slight chew in the center), or, if you prefer a completely crisp chip, then place on a cooling rack.

SMOKED FISH PATE

Steps:

• Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
• Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
• Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
• Remove and garnish with additional parsley and capers if using.
• Servie with crackers or for a chunkier pate, use toast points.

SMOKED WHITEFISH DIP WITH BAGEL CHIPS

Steps:

• Preheat the oven to 350 degrees F. Cut the bagels in half vertically through the center hole. Stand the bagel up on the flat side and cut 1/4-inch-thick slices. Add the slices to a rimmed baking sheet and spray with nonstick cooking spray. Bake until the chips are crispy and lightly browned, about 15 minutes. Let cool slightly.
• Meanwhile, in a large bowl, combine the smoked whitefish, cream cheese, mayonnaise, dill, lemon zest, lemon juice, cayenne (if using) and 1/2 teaspoon pepper. Stir to combine.
• Serve the whitefish salad with bagel chips, endive, cucumbers and celery.